Salted Brown Butter Puffed Rice Treats
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* PLUS 1 hour cooling time
You’ve had all the rest, now make the best. This upgrade takes just a few minutes more: Let the melted butter get all nutty and brown, and then add salt. Boom.
puffed rice cereal
- Line a 9×13-in. pan with parchment, leaving overhang on 2 sides.
- Melt butter in a large pot over medium-high. Stir as butter foams up, then becomes nutty brown, 5 to 6 min.
- Reduce heat to low, then quickly add vanilla, salt and marshmallows, stirring until completely melted. Remove from heat and stir in cereal until well-coated.
- Press into prepared pan and let cool at least 1 hour. Cut into squares.
This recipe is easily halved. Press into an 8-in. pan or stick with a 9×13-in. pan for thinner squares.
Use wet hands or a wet spatula to press mixture into pan to prevent sticking. Use the bottom of a measuring cup to evenly press the squares.
Nutrition (per serving)
- 1 g,
- 17 g,
- 6 g,
- 84 mg.
Originally published in the January + February 2018 issue. Photo by Erik Putz.